The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-11-17
A Change In HoS-Raising.

F. D. Curtis, in Country Gentleman.
The truth is, with the ridicule all thrown in.
the old rail-spitter and the unsehtly hog of the
South really furnish more and better food for
the human family than the popular early
maturity hog which fills the eye of fancy with
so much delight. and brings down the scales
with heavy weight. Less mercenary spirit for
the present, and more looking to the future
will enlarge the foundations of the pork bust
II is queer that the whole world should have
gone agog in the rearing of swine. There has
been wofui lack of thought How breeders
have strven. and pushed, and fairly ground up
common sense in order to stuff their hogs and
to infuse the stuffed propensity hereditary rn
ciple into them! The coming hog must be
reared in the field; It should be born there. The
should furnish the food and drink for its
mother sty on ground AWAY dry should be
its bed. After the pigs are two or three days
old, the owner may try his skill in supplement
ing the natural food of the field, beginning
with little, and gradually increasing. In all
cases the food should be of a succulent nature
and never in excess of the appetite. and never
so much but that the mother will Craze and
make considerable portion of her food
of grass. Whenever there cannot be full sup
ply of grass suited to the purpose, other green
food must be supplied. This can easily be had
in the form of green corn or sorghum stalks.
Foods wanting in fat, but rich in fesh-formng
material must be constantly given. My hogs
know not corn. 1t is the last food to be given
swine while growing with lean meat in view.
Rye, ground entire and Eghtened with moro
bran and middlings, is a grand food for pigs,
and the clear rye entire is excellent TO finish OF
perkers.
Corn may be used for the same purpose, but
the time of feeding should be limited The
pork will be more desirable If the hog, the
pig, and especially the last, is not fed any corn
more than six weeks. Old hogs may be fed il
OF large frames. for two months, but not longer.
The coming hog must be q grazing hog. 1t
must seek its food; for In this way 1t will add to
itself another cardinal and necessary virtue. ex-
ercise. Without exercise there will never be a
full development of muscle. The pie-pen must
be only a necessity of winter and then it should
mt h0 ole hint dnnH IN ha
south should invite its occupants to
go out and stir about. The breeder must never
lose sight OF the philosophy of the thing. To
this end the pigs for the coming hog should not
be born until the weather is favorable for start
ing out at once on lfes journey Let the pigs
OF the finished breeds cuddle In the coy nest.
get the thumps, die, or live to be coddled all
their days, but calculate that the other sort
shall follow nature. and their mothers plucking
the grass and shifting the wholesome breath Of
the earth. With a constant and careful atten-
ton to all the details of promoting vigor and
exercise, and the development OF muscle by the
selection of proper foods. have no doubt but
that they will fit the public wants
better by supplying more lean meat.
There are doubtless many who have such
complacency over their own that they now
perfectly content. Very well, stay so; peverthe-
less there must hs more lean meat produced in
hogs the consumption of their products will
grow less. Do not build conceit, but let swine
breeders do their best to fit the animals they
rear for the best demand. If they do not tho
coming hog will be the accepted heir aad win
the laurels.
These ideas have been practically carried out.
and the pork made after this teaching has sold
ket price The adaptation Of foods and the care
of animals to make more wholesome meats are
interesting and profitable subjects for all classes
of farmers. and especially for pork-nakers.